1 cup rough chopped garlic scapes
1/2 cup fresh parsley
1 tablespoon olive oil (or butter)
3 tablespoons crumbled blue cheese (feta, parmesesan, tomme, etc)
1/4 cup almonds, walnuts or pinenuts
1/2 teaspoon black pepper (or to taste)
pinch salt
Here's a recipe for the magic bullet! Combine parsley, scapes and water/oil in blender or bullet. Puree until consistently smooth. Add cheese and nuts and pulse to combine. Set aside.
Rough cut your favorite summer veggies (I used red peppers, green beans and yellow and zucchini squash) and toss into non-stick wok. Cook until tender, pour pesto mixture over vegetables, toss to combine. Salt and pepper to taste! I ended up using a bit more salt than I thought I would to balance the garlic bite. Younger scapes (curlier) have less garlic flavor than the older (straighter) scapes. Keep this in mind and adjust your recipe accordingly. Serve warm. Top with additional cheese crumbles if desired.
Nutrition
| Calories | 438 |
| Fat | 28g |
| Saturated Fat | 10g |
| Cholesterol | 37mg |
| Sodium | 264mg |
| Carbohydrates | 37g |
| Fiber | 14.3g |
| Sugars | 23g |
| Protein | 18g |
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